Lemon Yogurt Jelly

READY IN: 6hrs 30mins
SERVES: 4
YIELD: 32 cubes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
  • Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
  • In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.
  • Set aside.
  • In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
  • Remove from the heat and add the yogurt, stirring until smooth.
  • Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
  • Gently unmold, and cut into 32 cubes. Set aside.
  • Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.
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